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198 积分 2026-04-10 加入
Salt‐Tolerant Yeasts in Soy Sauce Fermentation: Community Dynamics, Flavor Contribution, and Microbial Interactions
4天前
已完结
GABA Genetic Engineering/Genome Editing Aspects
6天前
已完结
Microbial chassis design and engineering for production of gamma-aminobutyric acid
7天前
已完结
A Halotolerant Lactiplantibacillus plantarum Strain from Pickled White Radish: Multi-Omics Guided Screening and Performance Validation under High-Salt Conditions
27天前
已完结
Impact of ARTP mutagenesis on the selection of salt-tolerant, aroma-producing yeasts and their contribution to the flavor of fermented soy sauce
1个月前
已完结
Appealing smoky flavor formation and flavor quality enhancement in soy sauce: Synergistic ferulic acid metabolism by a yeast consortium (Starmerella etchellsii, Wickerhamiella versatilis, Debaryomyces hansenii)
1个月前
已完结
Bacteriostatic mechanism of Lactiplantibacillus plantarum CS3 cell-free supernatant of on soy sauce spoilage bacteria
1个月前
已完结
Metatranscriptomics and HS-GC-IMS unveils the disparities in gene functions, metabolic traits, and volatile metabolites between highly-preserved and easily-spoiled soybean pastes
1个月前
已完结
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